| 摘要 |
1490814 Heat resistant confection CADBURY Ltd 13 July 1976 [22 July 1975] 30570/75 Heading A2B A heat resistant confection, particularly chocolate, is made by mixing water, 15-35% by wt. of at least one edible fat and not less than 40% by wt. of sugar to form an emulsion, removing sufficient water to inhibit separation of the fat from solution, shaping, and drying to produce individual particles of fat encapsulated in a sugar glass. An emulsifier may be present and the fat is suitably cocoa butter. The product may be in expanded form produced either by gasifying, flash heating under reduced pressure or by injecting the solution through a nozzle onto a supporting surface in a vacuum chamber, possibly as a continuous stream onto a conveyor belt. The product may be enrobed with a conventional chocolate or other coating. |
